Study On Brewing Technology Of Honey-royal Jelly Wine

Honey and royal jelly are recognized as natural and healthy nutrition all over the world. They are favored by consumers because of special nutritional function and flavor. The selection of suitable wine yeast strains in honey, the zymotic process and aroma components of the honey-royal jelly wine were studied. The main results were as follows:1. Total of12yeast isolates were isolated and screened from Litchi honey by the methods of enrichment culture and the TTC dilution plate. Three strains A4, A7and A8were screened for their excellent characteristics in fermentation speed, ethanol production and ester production. Then the acid-resistant ability and glucose tolerance of the3isolated yeast were measured. The results showed that A8was the optimum strain for honey-royal jelly wine resulted from its good tolerant characteristic of glucose and acid, and the best flavor and taste of the producte. The growth feature of A8was tested: the most appropriate temperature and the pH value for the growth were25℃and4.6, respectively.2. By the comparison of fermentation performance of Ya (Saccharomyces ellipsoideus), Yb (Angel temperature resistant active dry yeast), Yc (rice wine dedicated active dry yeast), Yd (Angel wine, fruit wine dry yeast), the optimum strain for honey-royal jelly wine was Ya, and its inoculation amount of Ya was1.4%o.3. Through single factors and orthogonal experiment, the optimum condition of dominant fermentation for honey-royal jelly wine was defined. Ya:the addition amount of royal jelly was16g/L, the inoculation amount was1.4%o, the inoculation amount of pepsin was0.6g/L, and the inoculation amount of SO2was30%. A8:the inoculation amount of Royal jelly was16g/L, the inoculation amount of yeast strain was12%, the inoculation amount of pepsin was0.5g/L, the inoculation amount of SO2was50%, and pH value was5.0. 4. The differences of the process of two honey-royal jelly wine were the inoculation amount of yeast strain and pH value. The flavor of honey-royal jelly wine produced from A8yeast was better than that from Ya yeast.5. Aroma components of loquat honey-royal jelly wine (before sterilization), loquat honey-royal jelly wine (after sterilization) and litchi honey-royal jelly wine (after sterilization) were analyzed by GC/MS. The results showed that38compounds were identified in loquat honey-royal jelly wine (before sterilization),29compounds were identified in loquat honey-royal jelly wine (after sterilization) and23compounds were identified in litchi honey-royal jelly wine (after sterilization). The relative contents of aroma components were69.63%,68.50%,65.32%, respectively. These compounds mainly included Alcohols, esters, acids, with higher levels, and also contained small amounts of alkanes, amines, alkenes, aldehydes, ketones, ethers and other classes of compounds. The main aroma components of loquat honey-royal jelly wine (before sterilization) were follows:benzeneethanol, a-methyl-a-[4-methyl-3-pentene yl] ethylene oxide, methanol,3-methyl-butyl alcohol4-hydroxyphenyl ethanol, diethyl phthalate, anti-10-hydroxy-2-decenoic acid and9-decenoic acid. The main aroma components of loquat honey-royal jelly wine (after sterilization) were follows: benzeneethanol,3-methyl-butanol,2-methyl-butanol, a-methyl-a-[4-methyl-3-pentene yl] methanol, ethylene oxide, succinic acid hydrogen ethyl, diethyl succinate, hexadecane acid methyl ester, diethyl phthalate, anti-10-hydroxy-2-decenoic acid and9-decenoic acid. The main aroma components of loquat honey-royal jelly wine (before sterilization) were follows:benzeneethanol, a-methyl-a-[4-methyl-3-pentene yl] ethylene oxide, methanol,3-methyl-butyl alcohol4-hydroxyphenyl ethanol, diethyl phthalate, anti-10-hydroxy-2-decenoic acid and9-decenoic acid. The main aroma components of litchi honey-royal jelly wine were follows:benzeneethanol,3-methyl-butanol,2-methyl-butanol,4-hydroxyphenyl ethanol, a-methyl-alpha-[4-methyl-3-E dilute yl] ethylene oxide methanol, diethyl phthalate, succinate hydrogen ethyl, hydroxy butyric acid ethyl ester, anti-10-hydroxy-2-decenoic acid and9-decene acid.